Join us in celebrating all things Spring, Market Customers!
Thank you for making our first Saturday and Wednesday Markets of our 39th season a huge success! We can’t wait to see you again this Saturday, 9:00 am – 1:30 pm, in Hayden and next Wednesday, 4:00 – 7:00 pm, in Riverstone in CDA. We appreciate YOU!
Here are some vendors and products you’ll find this Saturday and next Wednesday…
Fresh from Our Farmers this Week:
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Gem State Mushrooms:Gem State invites you to Booth 27 to taste our King Trumpet mushrooms cooked by Chef Cynthia. Bring your punch cards. Take home some mushrooms. Cook something delicious. We look forward to seeing you! (See recipe at the bottom of this post.)
Kerr Microgreens: We’re excited for this week! We will be at a new booth (#26) and have for you:
SATURDAY, MAY 18TH:
SUNFLOWER, PEA, RADISHES, SPICY SALAD, BROCCOLI, MUSTARD, CANTALOUPE and a new BEET – it’s a beaut!
WEDNESDAY, MAY 22:
SUNFLOWER, PEA, RADISHES, SPICY SALAD, BROCCOLI, MUSTARD, CANTALOUPE, BEET, and ARUGULA
See you there!
Winifred Farms: We will be celebrating Spring flowers in all their glory this Saturday! Anemones are coming on strong in our hoop house. Our tulip season has come to an end, but we will have the last of our specialty tulips available. Also, saying goodbye to one crop means saying hello to another – we are happy to report Ranunculus are here! If you are not familiar, come by on Saturday and take a look at these long-lasting cut flower in an amazing array of colors. If a rose and a peony had a baby, it would be a ranunculus. We will have bunches and mixed bouquets available along with some of our 2023 best-selling dahlia varieties ready for your garden. See you Saturday!
Blue Wildrye Farm: Our all-beef franks are a favorite for kids and kids at heart! And you can feel good about serving frankfurters made from 100% grass fed and finished beef. They are already fully cooked, so just heat them up and serve them with your favorite toppings. Pre-order online each week by 6 PM on Thursday for convenient pick up at the farmers market each weekend.
Beauty Bay Winery: This season we will have Huckleberry, Marionberry, Blackcap, and Apricot fruit wines all handcrafted and 100% natural, as always. Later this season, we will offer our new Concord Grape wine along with our Dry Raspberry. Try a sample at our booth!
Botanica Teas: This week I am doing a special: with each purchase of a large dry blend, you get a free iced tea. And I will be selling sparkling teas and rooted tea latte (a caffeine free herbal coffee alternative)!
Lake City Juice: This weekend and next Wednesday, I will have two- and three-day juice cleanse specials! There will also be 6-pack juice deals, and I’ll have ginger shots priced at three for $10.
Narrow Way Coffee Roasters: What an amazing opening day last week was! We can’t wait to see you all back this week. We’ll have pour over style drip coffee and our incredibly smooth cold brew. Stop by our booth first so you have coffee to enjoy as you browse the market! Last year, many of you asked for beans to use in your espresso machine, and we’ve worked hard to bring you an exceptional single-origin espresso. Our Peru Bourbon is smooth and chocolatey with caramel undertones. Come try it and take some coffee bags home!
Solunar Nutrition: Our Mockaccino is a cozy yet invigorating chocolate-herbal drink mix, the perfect substitute for those who abstain from caffeine or are looking to cut back/quit. In addition, it’s great for coffee enthusiasts to enhance the flavor and nutritional value in their own beverages. As a low-calorie crave-quencher, MJ’s is also ideal for weight-loss. Come grab some this Saturday!
Lake City Bakers: This Saturday, we are putting together our delicious Chocolate No-bake Cookies. Did you know that in addition to our savory filled croissants and bread loaves, we also offer a savory baked fritter? This week’s rotating fritter flavor: Bacon, Onion, and Cheddar! Yum!
The Wellness Bar Food Truck: Join us at the farmers’ market this weekend and indulge in our refreshing cold-pressed juices from The Wellness Bar Food Truck! Made with whole ingredients and fresh-pressed in our warehouse, these juices are the perfect way to quench your thirst while you explore the market. See you there!
Authors Clark & Deb Graham:Busy time of year and you deserve to put up your feet with a good book. Local authors Clark and Deb offer a wide range of genres, including sci-fi/fantasy/time travel, historical fiction, romance, uplifting fiction, cookbooks, PLUS check out Deb’s hot-off-the-presses newest book, fresh this week! Come stop by Graham Publishing–we love to chat with readers!
Milkmaid Soap Company: For the Saturday market, I will have a beautiful black-and-white swirled soap as well as salt soap bars, which are quite pretty and help with exfoliating.
JJS Designs: I have been crafting and designing one-of-a-kind handmade or hand-painted designs for over 20 years. I offer baby bibs with matching burp cloths, reversible casserole hot pads, fabric key fobs, cotton adult bibs for all ages, patchwork bowl cozies, zipper pouches, soft purses, my famous travel bags, and so much more! I sew with a laugh and a smile. Drop by and find something just for you!
…and so much more!
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
On Stage:
Saturday: Monroe Bridge
Wednesday: Courtney & Co.
With mushrooms and veggies from the market, you can make this delicious meal local.
- 1 lb locally-grown mushrooms
- 2 Tbs extra virgin olive oil
- 1 tsp paprika
- 1/2 cup BBQ sauce of choice
- bread bun of choice
- 3 cups spring broccolini
- 1 cup julienned carrots
- 1 cup thinly sliced red cabbage
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 1/2 cup Greek or dairy-free yogurt
- 2 Tbs apple cider vinegar
- 2 tsp sugar
- sea salt, to taste
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Mix together the slaw ingredients in a large bowl. Whisk together the dressing ingredients and pour over the slaw. Toss to combine and set aside.
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Preheat the oven to 400℉.
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Clean the mushrooms with a damp paper towel. Using two forks, shred the stems and caps into rough pieces. Place on a parchment-lined baking sheet, drizzle with 1 Tbs oil, and sprinkle with the paprika and salt. Toss to evenly coat. Bake for 30 minutes until crispy and browned on the edges.
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Heat the remaining oi in a large saute pan over medium-high heat. Add the baked mushrooms to the pan and top with the BBQ sauce. Stir and cook for 3 to 5 minutes until thick and fragrant.
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To serve, spoon some of the mushroom mixture onto the bottom half of each bun, add some of the slaw, and top with the other bun half. Enjoy hot!
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